Description
Coconut Lentils are creamy, nourishing, and packed with warming spices. This dish is perfect for a cozy night in or an easy weeknight meal. Plus, it’s naturally dairy-free, full of plant-based protein, and incredibly satisfying!
Ingredients
Units
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped (about 2 cups)
- 2 tablespoons tomato paste
- 3 garlic cloves, finely chopped (about 1 tablespoon)
- 1 tablespoon grated peeled fresh ginger
- 1 teaspoon ground turmeric
- 1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
- 1 1/2 cups water
- 1 1/2 cups well-stirred unsweetened coconut milk (1 (12-15 ounce) can full-fat coconut milk)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon grated lemon zest, plus 2 Tablespoons fresh lemon juice (from one large lemon)
- 1 teaspoon Freshly ground black pepper, plus more for garnish
- Chopped cilantro, for garnish
- Steamed white rice, for serving
Instructions
- Heat the extra virgin olive oil in a large heavy-bottomed saucepan over medium heat. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes.
- Add tomato paste, garlic, ginger, and turmeric; cook, stirring often, about 5 minutes.
- Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest, and black pepper to the pan. Bring to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low. Cover and simmer, stirring occasionally, until lentils are tender, about 20 to 30 minutes. Once the lentils are ready, turn off the heat and stir in lemon juice. Season to taste with additional salt. Garnish with cilantro and additional black pepper. Serve with steamed rice.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or coconut milk.